Goan Curried-Fish Stew

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Ingredients

1. 2 pounds sole fillets, cut into 1-inch pieces
2. 1/4 cup lemon juice (from about 1 lemon)
3. 1 1/4 teaspoons salt
4. 2 cloves garlic, smashed
5. 4 teaspoons chopped fresh ginger
6. 1 cup canned unsweetened coconut milk
7. 1 tablespoon ground coriander
8. 1 teaspoon ground cumin
9. 1 teaspoon brown sugar
10. 1/2 teaspoon fresh-ground black pepper
11. 1/4 teaspoon turmeric
12. 1/8 teaspoon cayenne
13. 3 tablespoons cooking oil
14. 1 onion, chopped
15. 1 tomato, chopped
16. 4 jalapeño peppers, seeds and ribs removed, minced
17. 3/4 cup water

1. In a glass or stainless-steel container, combine the sole, lemon juice, and 1/2 teaspoon of the salt. Let marinate at least 10 minutes.
2. In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne.
3. In a large saucepan, heat the oil over moderate heat. Add the onion; cook, stirring occasionally, until golden, about 5 minutes. Add the tomato and cook, stirring occasionally, until soft, about 5 minutes. Add the coconut mixture, the jalapeños, the water, and the remaining 3/4 teaspoon salt and bring slowly almost to a simmer, stirring frequently.
4. Add the fish and 1 tablespoon of the marinade. Bring to a simmer and continue simmering until the fish is just done, 1 to 2 minutes.